You can serve cauliflower soup to a group and family/guests may add the flavors they like! Kids enjoy cauliflower soup or prefer it raw, simply sauteed or lightly roasted w a bit of butter, flavorless oil (such as grapeseed) and a dash of salt and pepper.
Cauliflower is part of the Cruciferous Vegetable plant family w broccoli, kale, collards, and cabbage. The purple and white versions are most popular in the U.S. Rich in Vitamins C, K, folate and dietary fiber, cauliflower tastes great steamed, roasted, sauteed or raw. Health benefits include: cancer prevention, anti-inflammatory, antioxidants and cardiovascular/digestive support. Just eat it!
An American friend at culinary school introduced me to a small Thai restaurant in her neighborhood on Boulevard de La Tour-Maubourg. Living, eating, and cooking classic French cuisine toujours, I felt excited for anything but French fare. My sense of taste and smell heightened during school and I will never forget the exotic aromas of this Thai restaurant in Paris.
We were greeted by une petite femme thaï, "Bonsoir" and seated. My eyes were as eager as my stomach for le menu. "Soupe de chou-fleur thaïlandais avec lait de coco et curry;" a mouth full to say in French! The waitress came to the table and in my timid voice, speaking French, I said, "Je voudrais la soupe au chou-fleur s'il vous plaît." She winked and nodded.
We ordered other tasty items, but the creamy texture of la soupe de chou-fleur w balanced cool and spicy favor elements, took me far away to Thailand for a few moments while living in Paris!
*See my Thai version below.
Serves 4-6 - This recipe freezes well!
*I prepare this plain, base soup recipe in a Vitamix and freeze in individual containers. I then add spices, fresh herbs etc. when I serve it. Frozen organic vegetables can be used. *if you do not have health restrictions, add the salt listed in recipe. Vegetables require the magic of a bit of salt and pepper to bring out flavors.
Base Soup Ingredients and Preparation
- 1-2 organic cauliflower heads fresh or frozen, washed and florets w stems chopped
- 1-2 large containers organic, low sodium vegetable or chicken bone broth
- water to steam veg
- 1 small-medium onion, minced
- 1-2 garlic cloves, minced
- 2 T olive oil
- 1/2 C almond milk (optional)
- 1/4 tsp Sea salt
- fresh ground pepper
- turmeric, cayenne, curries or any spices, fresh herbs, flavored oils such as basil, walnut, avocado, sesame
* See below for Thai version ingredients!
Base Soup Cooking Instructions
- Medium heat.
- Add chopped cauliflower and other veg ingredients to tall soup pot.
- Add water to just cover the veg and simmer for 15 minutes.
-You make roast veg in oven 450F 25 min also.
* Be cautious of the hot liquid!
- Turn off heat and drain veg through strainer over bowl, reserve 4 cups of the liquid.
- If using an immersion blender - place cauliflower back into pot and fill w veg broth 1/2 way.
- Blend until smooth.
- If using a blender, take veg out of pot w tongs in stages. Add 2 cups of veg broth to blender.
* Use towel to hold lid and be cautious of the hot liquid!
- Blend until smooth and pour contents back into pot and simmer for 10 min.
- Add more veg broth if necessary or reserved water.
- Turn off heat.
- Add olive oil, almond milk (optional), salt and pepper.
- TASTE and add more salt and pepper as necessary.
- If soup is too thick for your liking, add the liquid you set aside.
- Let soup cool and freeze base soup recipe in individual containers.
* Serve hot or cold w baguette if desired.
* I love a bit of hot pepper sesame oil!
Thai Version - Très bon!
*Add these ingredients to your individual bowl of soup (2 Cups) for Thai flavor!
- 1/4 C Coconut milk or 1 T coconut cream.
- 1/8-1/4 tsp Red Thai curry paste (I use THAI Kitchen brand).
-TASTE
- Add 1 pinch of sugar or sweetener of your choice if you desire more sweetness.
- Add a bit of grated fresh ginger (optional).
- TASTE and add ore red Thai curry for added heat if desired.
- If you add too much red curry, add additional coconut milk and/or soup to cool down spicy flavors.
Bon Appétit!
An American friend at culinary school introduced me to a small Thai restaurant in her neighborhood on Boulevard de La Tour-Maubourg. Living, eating, and cooking classic French cuisine toujours, I felt excited for anything but French fare. My sense of taste and smell heightened during school and I will never forget the exotic aromas of this Thai restaurant in Paris.
We were greeted by une petite femme thaï, "Bonsoir" and seated. My eyes were as eager as my stomach for le menu. "Soupe de chou-fleur thaïlandais avec lait de coco et curry;" a mouth full to say in French! The waitress came to the table and in my timid voice, speaking French, I said, "Je voudrais la soupe au chou-fleur s'il vous plaît." She winked and nodded.
We ordered other tasty items, but the creamy texture of la soupe de chou-fleur w balanced cool and spicy favor elements, took me far away to Thailand for a few moments while living in Paris!
*See my Thai version below.
Serves 4-6 - This recipe freezes well!
*I prepare this plain, base soup recipe in a Vitamix and freeze in individual containers. I then add spices, fresh herbs etc. when I serve it. Frozen organic vegetables can be used. *if you do not have health restrictions, add the salt listed in recipe. Vegetables require the magic of a bit of salt and pepper to bring out flavors.
Base Soup Ingredients and Preparation
- 1-2 organic cauliflower heads fresh or frozen, washed and florets w stems chopped
- 1-2 large containers organic, low sodium vegetable or chicken bone broth
- water to steam veg
- 1 small-medium onion, minced
- 1-2 garlic cloves, minced
- 2 T olive oil
- 1/2 C almond milk (optional)
- 1/4 tsp Sea salt
- fresh ground pepper
- turmeric, cayenne, curries or any spices, fresh herbs, flavored oils such as basil, walnut, avocado, sesame
* See below for Thai version ingredients!
Base Soup Cooking Instructions
- Medium heat.
- Add chopped cauliflower and other veg ingredients to tall soup pot.
- Add water to just cover the veg and simmer for 15 minutes.
-You make roast veg in oven 450F 25 min also.
* Be cautious of the hot liquid!
- Turn off heat and drain veg through strainer over bowl, reserve 4 cups of the liquid.
- If using an immersion blender - place cauliflower back into pot and fill w veg broth 1/2 way.
- Blend until smooth.
- If using a blender, take veg out of pot w tongs in stages. Add 2 cups of veg broth to blender.
* Use towel to hold lid and be cautious of the hot liquid!
- Blend until smooth and pour contents back into pot and simmer for 10 min.
- Add more veg broth if necessary or reserved water.
- Turn off heat.
- Add olive oil, almond milk (optional), salt and pepper.
- TASTE and add more salt and pepper as necessary.
- If soup is too thick for your liking, add the liquid you set aside.
- Let soup cool and freeze base soup recipe in individual containers.
* Serve hot or cold w baguette if desired.
* I love a bit of hot pepper sesame oil!
Thai Version - Très bon!
*Add these ingredients to your individual bowl of soup (2 Cups) for Thai flavor!
- 1/4 C Coconut milk or 1 T coconut cream.
- 1/8-1/4 tsp Red Thai curry paste (I use THAI Kitchen brand).
-TASTE
- Add 1 pinch of sugar or sweetener of your choice if you desire more sweetness.
- Add a bit of grated fresh ginger (optional).
- TASTE and add ore red Thai curry for added heat if desired.
- If you add too much red curry, add additional coconut milk and/or soup to cool down spicy flavors.
Bon Appétit!
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